Festive Black Bean Chili
added 03/07/08
A colorful, easy-to-prepare chili for any occasion,
with a double dose of lycopene from the salsa and the canned tomatoes.
(Stop by the Co-op Education Department’s display on "Canned
Tomatoes" to learn more.) Serve plain or on rice or polenta
2 cups onions, chopped
2 cloves garlic, minced
1/2 cup water
1 Tbs. ground cumin
1 Tbs. ground coriander
1 cup bottled red salsa
2 red and/or green peppers, chopped
2 15-oz. cans black beans, drained and rinsed
1 28-oz. can whole tomatoes
11 oz. package frozen corn
1/4 cup cilantro, chopped, or to taste
Salt to taste
Hot sauce to taste
In a large pot, cook the onions and garlic in the
water on high heat, stirring frequently, for about 5 minutes. Add
the cumin and coriander, and stir for a minute. Stir in the salsa
and bell peppers, lower the heat, cover, and simmer for about 5
minutes, stirring occasionally. Add the black beans and tomatoes;
simmer for 10 minutes. Add the corn and continue to cook for 10
minutes. Add salt and hot sauce to taste. Stir in the cilantro and
serve.
-Moosewood Restaurant Low-Fat Favorites
